WHO - - Food -

1 Sea­son fish with salt and pep­per. Brush pesto evenly over both sides. Wrap two slices of prosci­utto around each fil­let. 2 Heat 1 tbsp of the oil in a large fry­ing pan over a medium to high heat. Add fish. Cook for about 3 min­utes on each side, or un­til prosci­utto is lightly browned. Add toma­toes. Cook for a fur­ther 2 min­utes, or un­til fish is cooked and toma­toes are soft. 3 Mean­while, place rocket, parme­san, juice and re­main­ing oil in a medium bowl. Sea­son with salt and pep­per. Toss to com­bine. 4 Driz­zle pan juices over fish and toma­toes. Garnish with basil leaves. Serve with rocket salad and lemon wedges.

4 x 200g thin white fish fil­lets

¹/³ cup basil pesto 8 slices prosci­utto (150g)

¼ cup ex­tra vir­gin olive oil

250g pun­net cherry toma­toes

160g baby rocket leaves

¹/³ cup finely grated parme­san

1 tbsp lemon juice

Fresh basil leaves, to garnish

Lemon wedges, to serve


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